Ingredients:

  • 1 cup (150g) stone-ground grits
  • 4 cups (960ml) water or chicken broth
  • 1 tablespoon (15g) unsalted butter
  • ½ cup (120ml) heavy cream
  • ½ teaspoon (2g) salt
  • ½ teaspoon (2g) black pepper
  • 1 pound (450g) medium shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 4 slices bacon, diced
  • 3 cloves garlic, minced
  • 1 teaspoon (5g) smoked paprika
  • ½ teaspoon (2g) cayenne pepper
  • 1 cup (150g) cherry tomatoes, halved
  • 2 green onions, thinly sliced
  • Fresh parsley for garnish

Instructions:

  1. In a large pot, bring water or broth to a boil. Whisk in the grits and reduce heat to low, cooking until thickened (about 5-7 minutes). Stir occasionally.
  2. Add butter, cream, salt, and pepper; mix well and set aside.
  3. In a skillet, cook the diced bacon over medium heat until crispy, then remove and set aside.
  4. In the bacon fat, heat olive oil. Add garlic and sauté until fragrant.
  5. Stir in smoked paprika and cayenne pepper.
  6. Add shrimp, cooking until pink and opaque (about 3-4 minutes).
  7. Toss in cherry tomatoes and bacon, heating through.
  8. Spoon the creamy grits onto plates and top with the shrimp mixture.
  9. Garnish with green onions and parsley.